Mustard-Roasted Chicken Thighs With Vegetables
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Unrated
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Prep Time
10 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 15 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Mustard-Roasted Chicken Thighs With Vegetables
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 2 tbsp olive oil divided
- 10-12 carrot peeled, any thick carrots cut in half lengthwise, small
- 1 red onion cut into wedges, small
- 1 fennel bulb cut into wedges, small
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- crushed red pepper flakes to taste, dash
- garlic powder to taste
- 1 tsp thyme fresh leaves
- 4-5 chicken thigh boneless, skinless
- 1 ½ tbsp whole-grain mustard
- 1 tbsp soy sauce
- ⅛ tsp black pepper freshly cracked
- ¼ cup of water
- 2-3 thyme fresh, sprigs
Instructions
- Heat the oven to 400 degrees. Coat a large Dutch oven or large cast iron skillet with olive oil cooking spray. .
- Spread the carrots, onion wedges, and fennel wedges all over the Dutch oven
- Drizzle with 1 tablespoon of olive oil then season with fresh thyme leaves, garlic powder, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.
- Place into the oven and roast for 25 minutes.
- While the veggies are roasting, pat the chicken thighs dry with a paper towel. Combine the mustard, soy sauce, and 1/4 teaspoon pepper in a large bowl. Add the chicken and mix to coat the chicken evenly.
- Remove the large Dutch oven from the oven and place the veggies on a plate; set aside.
- Add the remaining olive oil into the Dutch oven over medium-high heat. Once the pan is HOT add the chicken thighs and cook for 2-3 minutes.
- Remove from heat, flip the chicken thighs over and add the roasted vegetables all around the chicken.
- Add the water (to prevent the veggies from burning) and some sprigs of thyme and place back into the oven. Roast until the chicken is cooked through and the vegetables are tender, about 20-25 minutes.
- Let the chicken rest for a few minutes then spoon the veggies onto a plate and place a piece of chicken on top. Serve and enjoy.
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